Creamy, Dairy-Free Hazelnut Cheesecakes with Protein

To a high speed blender add: tofu, vanilla protein, greek yogurt, lemon juice, melted chocolate and salt. Blend until smooth. Pour the cheesecake mixture into a large silicone ice cube tray (like in the video) or alternatively in a parchment lined freezer safe dish. Set the cheesecakes in the freezer to firm, 1-2hr minimum.

Topping: Melt the chocolate and whisk in olive oil. Remove cheesecakes from the silicone molds and place on a parchment lined plate. While completely frozen and easy to handle, dip each one in the chocolate. Place back on a parchment lined plate and top with sea salt.

Cheesecakes are best kept in the freezer in a sealed container. When ready to eat, simply remove cheesecakes from the freezer 20 minutes prior to serving.